Couscous Salad With Chickpeas And Tomatoes
Quick and easy to make, this salad keeps well and tastes best at room temperature-all of which make for an ideal weekday lunch. adapted from cooking light january 2007.
Steps
Bring vegetable broth to a boil in a medium saucepan.
Gradually stir in couscous.
Remove from heat.
Cover and let stand for 10 minutes.
Fluff with a fork.
Combine cooked couscous and remaining ingredients in a large bowl.
Ingredients
vegetable broth, couscous, canned chick-peas, plum tomato, feta cheese, kalamata olives, red onions, fresh parsley, red wine vinegar, fresh lemon juice, extra virgin olive oil, salt, fresh ground black pepper